Pizza #22: Minnesota

Yesterday we brought the pizza back…for an afternoon snack.  Okay, so it was technically our lunch, but due to Tommy’s work schedule, our meal times have been a bit thrown off lately.  Therefore our ‘lunch’ has been around 2:30 or 3 in the afternoon.  Hence: yesterday’s pizza for an afternoon snack.2013-05-31 14.25.26So what pizza did we have? you may ask.  The ‘Black Sheep Pizza’ all the way from Minnesota.  This crispy crust pizza is topped with ricotta, oyster mushrooms, smoked mozzarella, rosemary and garlic.  We chose to swap out the smoked moz for a little smoked Gouda..because Gouda is betta. Ha.

Aaaaaanyway…….  I could only find dried oyster mushrooms at our local grocery store, so I started by blanching them for a few minutes to bring some life back into them.  After blanching I sauteed them with some garlic and olive oil.2013-05-31 14.23.59The flavors that made up this pizza were fairly diverse with the sweet ricotta cheese, garlicy mushrooms, and smoked Gouda.  Oh not to mention that I added a little spice with a drizzle of Sriracha sauce, which is my new current obsession!!  It made for a great combination of flavors, and despite the fact that the mushrooms were a little tougher than we would’ve liked {probably since they had been dried…or maybe that’s just how oyster ‘shrooms are..??} it was still a  pizza that we both thoroughly enjoyed.

2013-05-31 14.27.14If you’re not a mushroom fan, I’m sorry, maybe next week’s will be more up your alley?? Regardless, here’s the recipe for the Black Sheep!

Recipe

Black Sheep Pizza

Crust:

Homemade Pizza Crust

Toppings:

Ricotta Cheese

Oyster Mushrooms- sauteed in garlic and olive oil

Smoked Gouda Cheese

Rosemary

Drizzle of Sriracha sauce {if you like a little spice–I recommend}

Bake at 450 degrees F for 15-20 minutes, until crust is golden brown.

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